Pioneer Woman 2-Ingredient Blueberry Syrup

Pioneer woman 2-ingredient blueberry syrup is an easy homemade breakfast topping made with fresh blueberries and pure maple syrup, ready in 12 minutes. That makes it a quick weeknight condiment for pancakes, waffles or summer desserts, since you only need two pantry staples to pull it together.

The step that decides this recipe is the simmer, since keeping heat on medium-low lets the berries burst on their own before you mash them. Rushing that step scorches the maple syrup, which turns the whole batch bitter.

Most blueberry syrups rely on white sugar and cornstarch, which leaves them gummy and flat. This version skips both, so the maple does the sweetening while the berries thicken the syrup naturally as they break down.

Pioneer Woman 2-Ingredient Blueberry Syrup

Recipe by Bilel

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

2

minutes

Cooking time

10

minutes

Calories

125

kcal

Fresh blueberries simmered in pure maple syrup until they burst and thicken into a glossy topping for stacks, waffles or ice cream.

Ingredients

• 12 ounces fresh blueberries

• 1 cup pure maple syrup

Directions

• Combine: Add the blueberries and maple syrup to a medium saucepan.
• Boil: Set the heat to medium-high and bring the mixture to a full boil.
• Simmer: Reduce heat to medium-low and let it cook for 8 to 10 minutes, stirring occasionally, until the blueberries burst and the liquid thickens.
• Mash: Use a fork or potato masher to crush the berries to your preferred consistency.
• Serve: Remove from heat and let cool slightly, then pour over pancakes, waffles or desserts.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries instead of fresh?

Frozen blueberries work fine, though they release more water as they thaw. You may need to simmer a few extra minutes to reach the same thickness, since the extra moisture thins the syrup.

How long does homemade blueberry syrup keep?

It keeps in an airtight jar in the fridge for up to two weeks. Then reheat gently in a saucepan or microwave before serving, since it thickens as it chills.

Can I use honey instead of maple syrup?

Honey works, but it gives the syrup a more floral taste and browns faster. Reduce the heat and stir more often, since honey scorches at a lower temperature than maple syrup.

Does this syrup thicken more as it cools?

It does, because the natural pectin in the blueberries firms up once the syrup drops below simmering temperature. So if it gets too thick in the fridge, stir in a splash of water when you reheat.